Food recipes
Make it don't buy it: toffee popcorn
Make it don't buy it: toffee popcorn Ingredients: corn, sweet, white, raw oil, olive, salad or cooking butter, without salt salt, table sugars, brown syrup, maple, canadian butter, without salt water, bottled, generic...
Make it don't buy it: toffee popcorn
Ingredients:
corn, sweet, white, raw
oil, olive, salad or cooking
butter, without salt
salt, table
sugars, brown
syrup, maple, canadian
butter, without salt
water, bottled, generic
Directions:
Heat the oil in a large, heavy-based pan over a medium heat.
Add the butter and melt, swirling into the oil with a wooden spoon.
Pour in the corn and add a pinch of salt.
Put the lid on the pan.
The corn will start popping after about 1 minute and carry on for another 2-3 minutes.
When the popping sounds slow down to more than 4 or 5 seconds between pops, remove from the heat and leave to cool slightly in the pan.
Meanwhile, add the butter, syrup, sugar and water to a saucepan over a medium-high heat.
Stir constantly with a wooden spoon until the butter has melted and sugar dissolved.
Bring to the boil and let it bubble rapidly for 4-5 minutes, stirring throughout, until the mixture is a dark, toffee colour.
Pour the toffee sauce over the popcorn, and stir to coat all the kernels.
Leave to cool slightly and let the toffee sauce harden for around 5 minutes before serving.
Ingredients:
corn, sweet, white, raw
oil, olive, salad or cooking
butter, without salt
salt, table
sugars, brown
syrup, maple, canadian
butter, without salt
water, bottled, generic
Directions:
Heat the oil in a large, heavy-based pan over a medium heat.
Add the butter and melt, swirling into the oil with a wooden spoon.
Pour in the corn and add a pinch of salt.
Put the lid on the pan.
The corn will start popping after about 1 minute and carry on for another 2-3 minutes.
When the popping sounds slow down to more than 4 or 5 seconds between pops, remove from the heat and leave to cool slightly in the pan.
Meanwhile, add the butter, syrup, sugar and water to a saucepan over a medium-high heat.
Stir constantly with a wooden spoon until the butter has melted and sugar dissolved.
Bring to the boil and let it bubble rapidly for 4-5 minutes, stirring throughout, until the mixture is a dark, toffee colour.
Pour the toffee sauce over the popcorn, and stir to coat all the kernels.
Leave to cool slightly and let the toffee sauce harden for around 5 minutes before serving.